Serve with this Coconut Jasmine Rice and some Homemade Naan ! I decided to pretend that my kids are 5 years older than they are, and hosted a giant water fight.
I invited a bunch of kids, bought 500 water balloons (I’m not exaggerating. They were still gone within 10 minutes) and planned relay races and water guns and everything.
So we had no kiddie pool, half the kids are screaming, and I had to bribe Truman with Otter Pops to get him to play relay races with me. Also, when I ended up being the only adult in a swimsuit, my entire extended family decided it was fair game to do water balloon target practice on me.
I think it involved using a broom handle to lock it in place under the arms of a deck chair, or something elaborate like that. If you can’t find it, this would still be good with just the yellow curry powder called for.
Salt and pepper 2-3 tablespoons oil 2-3 pounds cheap steak or roast×, chopped into chunks 1/3 cup water 1 (8 ounce) can tomato sauce 1 tablespoon garlic powder 1/2 teaspoon salt 2 tablespoons good quality beef bouillon ** 1/2 teaspoon black pepper 1 and 1/2 tablespoons yellow curry powder 1 tablespoon gram masala 1 large yellow onion, chopped cilantro, to garnish chopped red onion, to garnish Place the pieces of meat so that they are not touching each other (You don't want them to steam--see photos).
Remove the beef to the slow cooker and repeat 2 more batches, adding more oil as necessary. Once all the beef is browned and in the slow cooker, turn the heat on the pan down to medium.
Add the water, tomato sauce, garlic powder, salt, beef bouillon, black pepper, curry powder, and gram masala. Stir with a wooden spoon until the mixture is bubbly and the bouillon has dissolved.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker.
Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Meanwhile, combine the cilantro, pickled jalapeños and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor.
Pulse until combined; season with salt and pepper. Stir 3 tablespoons of the cilantro purée into the slow cooker ; season with salt and pepper.
This crock pot beef stew style curry is also easily adaptable to the Slimming World or Weight Watchers plan as it’s light, healthy and low fat. This takeaway is the perfect throw in a slow cooker in the morning, come home to delicious smells by dinner time, dish.
This SlowCookerBeefCurry doesn’t use any cream or coconut milk so is lighter, lower in fat and can easily be converted to be suitable for the Slimming World or Weight Watchers plan. It freezes well, you can add extra vegetables and adjust the spice level to suit all the family.
To make your SlowCookerBeefCurry, start by marinating your meat with the paste and some yogurt (if you’re following Slimming World or Weight Watchers, just substitute fat free yogurt and curry powder instead of paste). If you can find the time to do this the night before, I think it really makes a difference to the flavor, but no panic if not.
It’s so clever that the pan is super light and suitable for use on the hob too to save on washing up and catch all of those tasty cooking juices. Put the onions, meat and other ingredients into the pot, cook on low and then just add the spinach before serving.
If the curry sauce of your SlowCookerBeefCurry is too runny and you’d like to thicken it a little more before serving, you have a couple of options: At the end of the cooking time, add about 2 tablespoons of cornflour, mixed to a ‘slurry’ with water.
Either of those methods will work well for thickening this Slow Cooked Beef Curry recipe. Rice, poppadoms, yogurt with some mint mixed through and a salad of tomatoes and cucumber works really well.
Omit the coriander to garnish if you don’t like it (I hate it but it looked pretty in the photo and brown food needs all the help it can get in photographs!) Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Marinade your steak pieces with the yogurt and curry paste, overnight or for at least 2 hours if possible. When you're ready to cook, heat the oil in a pan (or in your slow cooker bowl if suitable for use on the hob).
Don't worry that it will look a little wet with the yogurt, if you use a high heat it will still brown. Add the onion mixture, browned meat, tomatoes, HALF of the Gram Masala (2 tbsp), the sea salt and beef stock cube, crumbled.
Here, we start with big flavor from a good amount of curry paste and fish sauce, and we finish with fresh touches of cilantro and lime juice that amplify the taste of everything. Add beef, and cook in 2 batches, turning occasionally, until browned on all sides, about 6 minutes.
Add curry paste, fish sauce, sugar, and onion; stir to loosely combine. Turn off heat; add cilantro leaves, spinach, and lime juice.
Whilst I am feeling a little wistful over how little and sweet my kids were 5 years ago, I'm now more than happy to send them off to school. A lovely marinade of fat free Greek yogurt, salt, cumin and coriander to flavor and tenderize the hunks of beef.
A base of onion, coriander, cumin, cardamom, turmeric, gram masala, black pepper, chilies, garlic and ginger to pack that curry with layers of flavor. Marinade the beef in the Greek yogurt, salt, cumin and coriander for a couple of hours.
Seal the beef in a hot frying pan, then add the onion, spices, chilies, garlic and ginger. Stir to coat and let it cook for a few minutes to release that lovely spicy aroma.
So tasty, this lighter slow -cooked spicy beef curry is amazing. Place the beef and marinade ingredients into a medium-sized bowl and mix together until everything is combined.
You'll probably notice watery liquid coming off the beef and marinade as you cook. Once the beef is sealed, add in the onion and turn the heat down to medium.
Add in the coriander, cumin, cardamom, turmeric, gram masala, black pepper, whole and chopped chilies, garlic and ginger. Cook for 3-4 minutes, stirring a few times until the spices start to release their aroma.
Grate ¼ of a cucumber, squeeze out the excess juice and add to 3 tbsp fat-free Greek yogurt, a good pinch of salt and a small handful of chopped mint leaves. Mix together with a small handful of chopped, fresh coriander (cilantro).
If it is looking a little dry, you can add in a good splash of boiling water or hot stock. Then defrost overnight in the refrigerator and reheated in a pan (stirring often) or microwave until piping hot throughout.
The lack of fat means it doesn’t have as much flavor as chuck steak, but you shouldn't notice that due to the amount of flavor in the curry sauce and the fact the beef is marinated before cooking. The nutritional information provided is approximate and can vary depending on several factors.